Sunday, July 18, 2010

Heavenly Cake - Chocolate Banana Stud Cake

I made this cake parve so we could have it with a bbq. Toffuti and bananas. I also made a double recipe so I could make a real layer cake.

Chavi loves chocolate. :)

The one on the right is a make shift cake strip. One of my cake strips became dairy when I tried to make cheese cake with a cake strip instead of a water bath. It actually worked nicely, but the cake strip got totally spattered with cheesy stuff. Perhaps I filled it too high.

The birthday boy. The hat says "Yankees" in Hebrew.

I used Trader Joe's Chocolate chips which are somewhat largish. The white film went away after the cake sat out in the heat for a while. I used banana liqueur for the ganache.

Have a mental piece of cake. This cake came out rich and chocolaty with a perfect texture. I added 3 1/2 tablespoons of cocoa to the double recipe. I also weighed the dry ingredients on my new scale. Even if you were to find fanaticism in didactic measuring a fault you can't beat the ease of just pouring straight from the box into the mixing bowl.

I thought I posted, but it went somewhere - so here I am again. Love your cake - it looks so moist and rich. Mine was not that moist, unfortunately. Your family must have really enjoyed it. Bet you're loving your scale! Love your father-in-law's Yankee hat - he looks happy - probably because he enjoys his marvelous present!

As for subbing some oil for butter, I guess you would have to do a side-by-side comparison (all butter vs mostly butter + oil) to see which one you like better. I like to think that the butter + oil combo gives you a moister cake. Let me know what you find out.